Sous Chef - Cavanaugh's

Responsibilities:

• Assist in staff, schedule, evaluate, train, develop and monitor culinary team. Recommend wage increases, promotions, demotions, discipline, and other employment actions for team members.

• Understand department objectives, standards, and guidelines to achieve effective supervision of department; adjust daily schedule according to business levels.

• Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high-quality preparation and attractive presentation of all food to meet corporate standards and policies.

• Observe and monitors staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work environment.

• Assists in developing and implementing department management plans including budgets, labor schedules and systems of accountability.

• Assists in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines.

• Ensure proper communication between front of house and back of house operations while taking ownership of all responsible areas.

• Meet daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre-shifts in a timely manner and reviews special postings and prep level.

• Ensure periodic quality checks for all products, i.e., temperature checks are conducted.

• Monitoring of weekly sales and adjusts prep production levels as well as ensuring all food products are ordered to par levels and can adjust according to business volumes.

• Ensure daily line checks are performed with front of the house managers.

• Oversees all stations are properly stocked and set up and ensures all kitchen equipment and working conditions are well maintained.

• Ensure quality of food meets company specifications and cleanliness standards.

• Assist in maintaining food and labor costs at the budgetary guidelines.

• Ensure accurate inventories are conducted.

• Write and cost recipes while developing a collection of recipes in a linked Excel recipe book.

• Perform all duties including purchasing and menu changes, in adherence to all company standards and policies.

• Must be able to stand and walk for prolong periods of time (7+ hours).

• Knowledgeable of the Indiana Gaming regulations as well as internal controls, policies, and procedures.

• Ensures all departmental personnel follow the Thoughtful Service model at all times.

• Must be available for regularly scheduled work.

• Must be able to work in an environment with secondhand smoke and loud noise.

• Always follow the Company Service Standards model.

• Must be available for regularly scheduled work and be able to work a variety of hours, holidays, and weekends.

• Other duties may be assigned at any time.

Work Environment:

The Casino industry is a 24 Hour 365-day operation. This position will primarily be indoors under controlled temperatures. Occasional exposure to outdoor climates.

Additional Benefits:

• 401(k)

• 401(k) matching

• Medical, Dental, & Vision insurance

• Flexible spending account

• Employee assistance program

• Employee discounts

• Free parking

• Life insurance

• On-the-job training

• Paid time off

• Tuition Reimbursement

Target Salary Range:

Hourly   $19.80

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job.  Duties, responsibilities, and activities may change at any time with or without notice.